Transcript Chapter03
Chapter 3 Salads Chapter Objectives Recognize and discuss the place of salad in culinary history Identify specific salad greens in categories such as mild greens, spicy greens, bitter greens or chicories, prepared mixes of greens, and herbs and flowers Describe how to care for salad greens Explain how to dress and garnish the salad Understand the role of side salads Formulate a description of composed salads Salads in Culinary History Fresh concoctions of seasoned herbs and lettuces, known as herba salata, were enjoyed by Romans and Greeks Romans are responsible for the word “salad,” deriving from their word for “salt” Early European settlers of America valued salad greens Three Major Salad Categories 1. Green salads 2. Side salads, made from vegetables, potatoes, grains, pastas, legumes, and fruits 3. Composed salads Green Salads Salad green categories: Mild greens Spicy greens Bitter greens or chicories Prepared mixes of greens Herbs and flowers Micro greens Mild Greens Biggest category is lettuce Lettuce classifications: Leaf Butterhead Crisphead Includes mâche, some young, immature spicy greens, and baby varieties of some cooking greens and cabbages Lettuce Varieties Butterhead Type Description Culinary Uses Bibb Smaller than Boston, In salads, braised loosely formed heads; soft, very tender leaves, vibrant green color; mild, sweet, delicate flavor. Boston Loosely formed heads; In salads, braised soft, very tender leaves, vibrant green color; mild, sweet delicate flavor. Lettuce Varieties Crisphead Type Description Culinary Uses Iceberg Tight heading lettuce with pale green leaves; very mild flavor. In salads (shredded or served as wedge) Romaine/Cos Long, cylindrical head; outer In salads, especially leaves are ribbed; dark green Caesar salad; braised leaves, becoming lighter on the interior; outer leaves are slightly bitter, inner leaves are mild and sweet. The name Cos derives from the Greek island of the same name, where some believe this lettuce to have originated. Lettuce Varieties Leaf Baby varieties are often included in special salad blends Type Description Culinary Uses Green or Red Leaf May be green or redtipped; loose heading lettuce, tender, crisp leaves; mild, becoming bitter with age. In salads Oak Leaf Scalloping on leaves; loose heading lettuce; tender, crisp leaves; nutty flavor. In salads Spicy Greens Distinct pepperiness or assertive flavor Still mild enough to eat in salads The younger they are, the less spicy they will be Spicy Greens Type Description Culinary Uses Amaranth Spinach-like in flavor, amaranth varies in color from green to purple to red. Blooms from late spring to early fall. In salads, stir-fried, sautéed Arugula (a.k.a. rocket or roquette) Taste ranges from mild and In salads, sautéed, in nutty to peppery and pungent; sauces, baked (on when leaves are small and pizza), pesto narrow, the arugula usually has a more pronounced pepper flavor. Mizuna A Japanese mustard, mizuna has a mildly spicy flavor. Choose crisp green leaves and avoid those that are brown or wilted. In salads, sandwiches, soups Spicy Greens Type Description Culinary Uses Mustard Greens The leaves of the mustard plant provide a pungent, peppery green. Can have a crumpled or flat texture. In salads, soups Watercress One of the oldest known In salads, soups, leafy greens consumed. sandwiches Small, scalloped leaves; dark green, crisp leaves; mustard-like, peppery flavor. Bitter Greens and Chicories Tender enough to be eaten in salads Also sautéed, steamed, grilled, or braised Selection criteria and handling procedure similar to that of lettuce When young, chicories can be used in salads, but are cooking greens when more mature Bitter Greens and Chicories Type Description Culinary Uses Arugula/Rocket Tender leaves; rounded In salads, pesto, and “teeth” on the ends of the soups; sautéed leaves; vibrant green; peppery flavor. Belgian endive Tight, oblong head; white In salads, grilled, leaves with yellowishroasted, and braised green or red at tips; crisp leaves, mildly bitter flavor. Curly endive This green has narrow leaves with deeply ridged edges, and an assertive flavor and texture. When very young it may be sold as frisée. In salads Bitter Greens and Chicories Type Description Culinary Uses Dandelion, beet and collard greens These distinctly bitter varieties have dark green, long, narrow leaves, some with white or red ribs. If they are overmature, they may give salads an unpleasant flavor. Beet greens have a tendency to bleed when combined with a dressing. In salads, sautéed, braised Escarole Heading lettuce; scalloped, crinkly edges on leaves; green color; slightly bitter. In salads and soups; braised and stewed Frisée Thin, curly leaves; white with yellowish-green tips; mildly bitter flavor. In salads, lettuce mixes such as mesclun Bitter Greens and Chicories Type Description Culinary Uses Mâche/Lamb’s Lettuce Loose bunches; thin, rounded leaves; dark green; very tender; nutty flavor. In salads; steamed Radicchio Round or oblong In salads; grilled, baked, heads; firm, deep red sautéed and braised to purple leaves, white veining; bitter flavor. Tat-soi A flat black cabbage, In salads, sandwiches and the round leaves form soups; as a garnish an open rosette, with a faint but pleasant cabbage-like taste; used in its very young stages. Bitter Greens and Chicories Type Description Culinary Uses Treviso radicchio Resembling an elongated loose Belgian endive, this has red streaks or tips, and a succulent texture with a flavor similar to heading radicchio. In salads and soups Watercress One of the oldest known In salads, soups, leafy greens consumed. sandwiches Small, scalloped leaves; dark green, crisp leaves; mustard-like, peppery flavor. Prepared Mixes of Greens Convenient, prewashed and trimmed mixes of greens Ready availability and ease have made them very popular Prepared Mixes of Greens Type Description Culinary Uses Mesclun mix Often found in combination with herbs or flowers Commercially available mesclun mixes may contain blends of various mild, sweet, and peppery greens, with or without a flower or herb component. In salads, sandwiches Oriental mix (OMX) A combination of some or all of the following: tat-soi, lola rosa, red oak, arugula, beet greens, Swiss chard, sorrel, amaranth, dill, purslane, mizuna, red mustard, bok choy, red shiso, red fire, sierra, and shungi ku. In salads Baby mix (BMX) A generic term for mixes of very young leaves of several varieties, colors, and textures, this is sold both in heads and prewashed leaves. A typical combination may include lola rosa, tango, baby red oak, baby romaine, and baby green oak. In salads; garnishing plates Herbs Leaves of aromatic plants used to add flavor to food Quality indicators: Aroma Good color (usually green) Healthy looking leaves and stems No wilting, brown spots, sunburn, or pest damage Herbs Herbs to be used in salads that have a naturally tender texture or soft leaves: Young basil Chives Small mint leaves Pluches of chervil Pluches of flat-leaf parsley Flowers Should not be overused Important to note size and flavor Edible flowers divided into two groups: 1. Garden flowers 2. Herb flowers Garden Flowers Examples: Bachelor’s buttons Carnations Dianthus Johnny jump-ups Marigolds/calendula Nasturtiums Pansies Popcorn shoots Roses Snap dragons Violets Herb Flowers Examples: Anise hyssop Chive Lavender Mustard Oregano Rosemary Sage Thyme Microgreens Seedlings of various herbs, greens, and vegetables Most are grown hydroponically in plug flats and snipped as they grow Microgreens are generally purchased Flavors are milder than their full-grown counterparts Used as part of a salad mix, in composed salads, or as a garnish Microgreens Examples: Arugula Beet top/Bull’s blood Celery Cilantro Mustard Pea shoot Purple or pink orach Radish Red Garnet Amaranth Red cabbage Care for Salad Greens Wash greens thoroughly in plenty of cool water to remove all traces of dirt and sand Dry greens completely Store cleaned greens in tubs or other containers Cut or tear the lettuce into bite-sized pieces Side Salads Types: Vegetable salads Potato salads Pasta and grain salads Legume salads Fruit salads Vegetable Salads If vegetables are raw, combine with dressing, and rest long enough to allow flavors to “marry” When vegetables are partially or fully cooked you can either: 1. Drain vegetables and combine with dressing while they are still warm for faster flavor absorption (good for root vegetables); or 2. Refresh and chill vegetables before adding the dressing (good for green vegetables to avoid discoloration). Potato Salads Potatoes should be cooked completely, but not overcooked Waxy potatoes hold their shape better than starchy potatoes Combine potatoes and dressing while potatoes are still warm Dressing is typically brought to a simmer before potatoes are added for the best finished flavor Pasta and Grain Salads Pasta and grains should be fully cooked, but not overcooked Pasta and grains will absorb liquid and can quickly become soggy Pasta and grains have a tendency to go flat in flavor if they sit Legume Salads Dried beans should be cooked until tender to the bite and allowed to cool in their own cooking liquid Different beans should be cooked separately Beans will not soften any further if they sit in dressing Acid in dressing will make beans tougher so they should not be dressed and allowed to sit for long periods of time Fruit Salads Bases for fruit salads should be made from the least perishable fruits: cantaloupe, honeydew, and pineapple More perishable fruits can be added at last minute, in smaller batches or as garnishes Fruits that turn brown can be treated with fruit juice to keep them from oxidizing Composed Salads Made by carefully arranging items on a plate A “main item” is often set on a bed of greens The salad is garnished and dressed Composed Salads Some principles for composed salads: Consider how well each of the elements combine Repetition of a color or flavor can be successful if it contributes to the overall dish, but too much of a good thing is simply too much All of the components of the plate should be capable of standing alone Components should be arranged in such a way that the textures and colors of the foods are most attractive to the eye Warm Salads Known in French as salade tiéde Made by: Tossing salad ingredients in a warm dressing, working over moderate to low heat until salad is just warmed through; or Using a chilled, crisp salad as the bed for hot main items